- Basic - Employee with no hair restraint while engaging in food preparation. Grill cook **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracking eggs then touching burrito wraps and other RTE foods. Corrective action taken: Advised operator on proper hand washing procedures after cracking raw shell eggs **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touches soiled cloth after cracking eggs then sanitizes hands then touches cloth again to then work with RTE foods. Corrective action taken: advised operator to discontinue using cloths and rely on proper hand washing **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grill cook touching sandwich bread, sliced cheese, and burrito wraps. Corrective action taken: provided operator with AOP form. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic in oil at room temperature in rear food prep room. Corrective action taken: moved to walk in cooler for chilling **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in COOKLINE reach in cooler: sliced tomatoes, shredded cheese, diced ham, sliced cheese 51-54°. Corrective action taken: Lids were closed to allow for even cooling. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas, croquettes, cooked sausage: 110-119° in front steam table. Corrective action taken: bottom pan was removed so foods are directly exposed to the steam to heat up. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Wiping cloth sanitizer solution stored on food prep table next to RTE rice. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. No date marking for open hot dogs, open Swiss cheese, open shredded cheese in walk in cooler **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken at 121° on back food prep table. Corrective action taken : Moved to walk in cooler to chill until ready for shredding. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking for salsa, cooked fish, pico de gallo in walk in cooler **Warning**
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5/22/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about David's Place, 1750 Latham Rd Ste 7, West Palm Beach, FL »